Step 1: Prepare the blackening seasoning by combining paprika, cayenne pepper, garlic powder, onion powder, dried oregano, dried thyme, salt, and black pepper in a small bowl. Set aside.
Step 2: Pat the shrimp thoroughly dry with paper towels. This step is crucial for achieving a good sear. Place the dried shrimp in a bowl and toss with the prepared blackening seasoning until evenly coated.
Step 3: Cook the cavatappi pasta according to package directions in a large pot of salted boiling water until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.
Step 4: While the pasta cooks, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large skillet or cast-iron pan over medium-high heat until shimmering and almost smoking.
Step 5: Add the seasoned shrimp to the hot skillet in a single layer, ensuring not to overcrowd the pan. Cook for 1-2 minutes per side until the shrimp are opaque, cooked through, and have developed a dark, charred crust. Remove the blackened shrimp from the pan and set aside.
Step 6: Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the same skillet. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
Step 7: Pour in the heavy cream and chicken broth. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan (this adds flavor). Season with salt and pepper to taste. Let the sauce simmer for 2-3 minutes, allowing it to thicken slightly.
Step 8: Add the cooked cavatappi pasta to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.
Step 9: Gently fold the blackened shrimp back into the pasta and sauce. Toss briefly to combine and heat through.
Step 10: Serve the blackened shrimp cavatappi immediately, garnished with fresh chopped parsley and optional grated Parmesan cheese. Enjoy!